Ingredients
12ozsoba noodles(or spaghetti noodles)
2red bell peppers medium, cut into 2-inch strips
6broccoli stemstightly bunched, (about 1½ to pounds), cut into florets
2tbspvegetable oilfor stir-frying
2handfulsfresh cilantro leaveschopped
1bunch of green onionssmall, thinly sliced
handfulroasted peanutsfor topping
⅔cuppeanut buttercreamy variant
¼cuprice vinegar
2clovesgarlicminced and crushed into a paste
1tsptoasted sesame oil
2tbsptamarireduced-sodium
2pinchescrushed red pepper flakes
½cuphot water
Preparation
Boil a big pot of water. Add the soba noodles and cook according to the instructions on the package. Drain and rinse with cold water. (Tip: soba noodles seem to be more finicky than regular whole wheat pasta, so really, you need to cook them in a lot of water, be sure not to overcook them, and rinse them immediately.)
Sauté your broccoli and red peppers over medium high heat with a splash of vegetable oil for about 5 minutes.
Whisk together the sauce, adding the hot water in increments at the end. Look for the consistency of a thin yogurt.
Once your noodles are done cooking, rinsed and drained, toss together the noodles, broccoli, red peppers, cilantro, green onions and sauce.
Portion into small bowls and top with a sprinkling of dry roasted peanuts.
